Pumpkin Whipped Feta Dip
Pumpkin Whipped Feta Dip is a savory, smooth, and creamy dip ideal for fall gatherings.
Equipment
- Food processor
Ingredients
- 8 oz feta block, strained do not use feta crumbles
- 2 oz cream cheese
- ¾ cup pumpkin puree not pumpkin pie filling
- ¼ cup plain Greek yogurt
- 2 tablespoon maple syrup or honey
- 1 tablespoon olive oil
- 2 teaspoon fresh thyme leaves
- ¼ teaspoon salt
- chopped pecans, thyme leaves, and/or honey for garnish
Instructions
- To a food processor, add the feta block, cream cheese, pumpkin puree, plain Greek yogurt, maple syrup, oil, thyme, and salt and blend for 5 minutes, or until smooth and fully whipped, scraping down the bowl as necessary.
- Transfer the whipped feta to a serving bowl and top with chopped pecans, thyme leaves and/or honey if desired. Serve with toasted baguette or crackers!
Notes
Bring the ingredients to room temperature for the smoothest blending and creamiest texture. Use a feta block for freshness and moisture. Adjust the consistency to taste. Store leftovers in an airtight container for up to 5 days; does not freeze well.
Nutrition
Serving: 1servingCalories: 145kcalCarbohydrates: 8gProtein: 7gFat: 10gSodium: 397mgFiber: 1g
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